Description
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and nutritious vegetarian meal. Baked sweet potatoes are filled with a savory mix of sautéed mushrooms, garlic, and spinach combined with creamy cheese, then topped with melted shredded cheese for a comforting, hearty dish perfect for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes (about 300g each)
Filling
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes until they are tender and can be easily pierced with a knife.
- Sauté Vegetables: While the sweet potatoes bake, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until golden brown. Stir in the fresh spinach and cook just until it wilts.
- Prepare the Filling: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Mix well to combine. Season with salt and pepper to taste.
- Stuff the Potatoes: When the sweet potatoes are done baking, slice them open lengthwise and carefully scoop out some of the flesh, leaving a sturdy shell. Add the scooped sweet potato flesh to the veggie and cheese mixture and combine thoroughly. Spoon the filling back into the sweet potato skins.
- Final Bake: Sprinkle the remaining shredded cheese on top of each stuffed sweet potato. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Notes
- You can substitute cream cheese with ricotta or Greek yogurt for a lighter filling.
- Use any type of mushrooms you prefer, such as cremini, button, or even shiitake.
- For extra flavor, add herbs like thyme or rosemary to the filling.
- Leftover filling can be used as a dip or spread for crackers or bread.
- To save time, bake sweet potatoes in advance and reheat when ready to fill and bake again.
Keywords: stuffed sweet potatoes, mushroom spinach filling, creamy stuffed vegetables, vegetarian baked dish, easy stuffed sweet potatoes